Butternut Squash & Apple Soup

Butternut Squash & Apple Soup

Geoffrey Zakarian

Serves: 4

Ingredients

  • 4 Tbsp unsalted butter
  • 1 large butternut squash, peeled and cubed (about 4 cups)
  • 1 medium yellow onion, chopped
  • 2 tarte apples, peeled, cored, and cubed
  • 1 Tbsp curry powder
  • 1/4 cup all-purpose flour
  • 3 cups of chicken broth
  • 1/2 cup half-and-half
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup toasted pine nuts, for garnish

Preparation

Helpful hint: Use an immersion blender or regular blender.

Melt the butter in a large soup or stockpot over medium heat.

Add the squash, onions, apples, and curry powder, and sauté for 5 minutes.

Add the flour, stirring well to combine. Add the broth, bring to a simmer, and simmer for 30 minutes or until squash is very tender. Let cool for a few minutes.

With an immersion blender, puree the soup in the pot until smooth. Alternatively, carefully puree in batches in a regular blender. Stir in the half-and-half.

Reheat soup gently if necessary and season with salt and pepper.

Garnish with toasted pine nuts and serve.

Cook's Notes

Tip: Pine nuts can be toasted in a pan on the stovetop or roasted on a sheet pan in a 325°F oven for 12 minutes. Give them a little shake as they cook and watch carefully as they can burn quickly.

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